AG10:  Milk Stout

Brewed 20100417

9.0 lb US 2-row
0.5 lb Crystal 90
0.5 lb Black Patent
0.25 lb Roasted Barley
0.5 lb Flaked Barley

Single infusion at 155F, single batch sparge.

Boil Additions:

1.0 lb Lactose, FW
2.0 oz Cascade, FW


Targets:  OG 1.059, FG 1.015, 5.8% ABV, 31.3 IBU, 28.9 SRM

Notes:

AG10

Late start today.  It was rainy so I figured I could get away with it and not be working in the sun, but it's cleared up quit a bit and now it's warm and muggy.  Laziness did not help today.  Smacked the activator pack at around noon, before the crush.

12:42 MLT preheated by adding 1/2 gal 135F and then 3 gal 175F and holding.  

12:47 Water was 166.5, a little lower than suggested, but doughed in right at 155F

13:40 Mashout water heating.

13:51 Dropped to 151F  Added 1.5gall boiling to 165.

14:06 Lauter started.  Added 16oz lactose and 2 oz cascade to kettle before vorlauf 1 gal and draining.  16% brix. 97% conversion eff.

14:26 Added 3 gal sparge water at 171, stirred vorlauf 1 gal and started draining.

14:34 Collected 6.3 gallons, set to boil.  Forgot to to note the gravity.  The lactose was added to the kettle, so it wouldn't have helped for efficiency calculation.

14:45 boil on, Casa Magna Colorado Torpedo and Jose Cuervo Tradicional all agave.  Not shabby.

16:07 Got distracted and forgot the 2min addition.  Cooled to 80 and whirpooled.  Resting for 20min. Yeast pack is swolen.  Going to aerate this one with o2.

16:36 5 gallons at 15% (1.062) into the fermenter.  Aerated with pure O2, pitched at 76, set fridge to 65. Hydrometer reading from the kettle leftovers is 1.062.  Nice.  Need to sit down one day and figure out what contribution the lactose had to the gravity in order to calculate efficiency, but guessing mid 80s.

20100418, BT says the lactose is 9% or 6 points, which adjusts to 13.65% brix or 83% efficiency.  Fermenting nicely.

20100506, 8% (1.013), 6.34% ABV, 78.5% apparent, 130 kC alcohol, 78 extract, 208 total.

20100512, This went into the keezer to crash on the 9th.  Also, this was fermented with Wyeast 1056.

20100516, Kegged last night and on 25psi over night.  Had a bit for breakfast (hey, it's "milk" stout).  Nice bitterness up front, very light roast.  Full body.  Very sweet finish.  I like it, but it feels like something is missing.  Maybe the up front bitterness and the finishing sweetness clash too much.